Ingredients for Sara Lee Pound Cake Copycat
- 1 cup (2 sticks) unsalted butter
- Powdered sugar (for dusting, optional)
- 4 large eggs
- 1 cup sour cream
- 3 cups all-purpose flour
- 1/2 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 1 3/4 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
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How to Make Sara Lee Pound Cake Copycat
- Preheat your oven to 325°F (160°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. This is crucial for a tender crumb!
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
- Pour the batter into the prepared loaf pan and bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar (optional) and enjoy your homemade Sara Lee Pound Cake!
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
948g
Fat
623g
Carbs
133g
